I’ve been a pepper head since the first day I tried jalapeno peppers. Since that day in 1981, I’ve been hooked on hot foods. I’m like a kid in a candy store when I get to try a new hot sauce. My favorite pepper currently is the ghost pepper or the Bhut jolokia. It’s one of the hottest peppers on the planet and is native to Northeastern India.
With over one million Scoville units, it has plenty of heat for even the most die-hard pepper heads. I have yet to try eating one of these things raw and I doubt I ever will. I’m not even sure I’d attempted that feat when I was younger and fitter.
I have a refrigerator and pantry full of retail and homemade hot sauces. Aging peppers and vinegar has become a hobby that I thoroughly enjoy and it’s not as expensive as collecting antique cars. In fact, you can grow most peppers if you have the right environment.
They can also be bought online for cheap. This ghost pepper hot sauce recipe is very hot and has a nice flavor profile. The addition of apple cider vinegar gives it that perfect bite and I’ve used this sauce in plenty of recipes and it fares very well.
This ghost pepper sauce is very hot and make sure to wear kitchen gloves when handling hot peppers. And don’t forget to not rub your eyes or touch other sensitive areas.
Ghost Pepper Hot Sauce
- 6-8 fresh or dried ghost pepper chiles
- 1/2 cup apple cider vinegar
- 1/4 cup onion, chopped
- 1 tablespoon garlic, minced
- 1 cup tomato sauce
- 1 teaspoon salt
- Heat a saucepan on medium-low heat and add the vinegar, onion, garlic, tomato sauce, and salt
- Simmer on low until the garlic and onion are tender and let cool
- Add the sauce and the peppers into a blender or food processor and blend or process until the ghost pepper sauce is smooth
- Put in an airtight container and store in the refrigerator until ready to use